n half crosswise. Cut the sweet potato into large pieces the same
ven to 425\u00b0F. Place sweet potato on a parchment paper-lined
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan
Take 1/4 of a sweet potato, strip the skin off, and
edium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce
Heat a large nonstick frying pan over high heat. Cook chorizo for 1-2 mins, until fat renders. Remove from pan and set aside.
Saute onion in rendered chorizo fat for 2-3 mins, until tender. Add sweet potato, tomatoes, chickpeas and chicken stock. Bring to a boil then return chorizo to pan. Reduce heat to low and simmer, covered, for 15-20 mins, until sweet potato is tender. Season to taste. Sprinkle with cilantro to serve.
over with foil.
Combine sweet potato, egg and flour and stir
sweet potato and water. Bring to a boil, reduce heat to low, then
o separate strands; drain. Cook sweet potato in a large saucepan of
Place sweet potato in a microwave-safe bowl.
Spray sweet potato with oil. Heat a large
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.
ell blended.
Stir in sweet potato and about 3/4 cup
Scoop the sweet potato flesh out of the skin
Heat oil in a large saucepan on high heat. Reduce to medium-high heat and saute sweet potato, nuts, eggplant, onion and garlic for about 2-3 mins, or until beginning to brown. Add spices and cook, stirring, for about 1-2 mins, or until fragrant.
Add rice and cook, stirring, for 1 min. Add stock and bring to a boil on high heat. Reduce heat to low; simmer, covered, for about 15-20 mins, or until all the liquid is absorbed.
Stir in olives, tomato, currants, parsley and lemon juice. Season to taste. Serve with yogurt.
o 350\u00b0F.
Combine sweet potato, pumpkin and garlic in a
aucepan, melt butter over medium-low heat.
Add onion, garlic
side.
Reduce heat to low and add remaining oil to
inutes.
Add garlic and sweet potato to the skillet and cook
or the andouille sweet potato hash:
Cook the sweet potatoes: Preheat oven